SpicePaw’s Pork Ragu

I created this recipe when mentioning to my husband that I would perhaps make a pork ragu for dinner but only on the condition that he run to the store and bring back what I needed. What he came home with was a plethora of pork and pork products and a challenge-to make a damn tasty ragu. Needless to say, it’s been his favorite version ever since!

Although this recipe is not traditional, the addition of chorizo gives the sauce a bit of a punch that compliments the tomato and pork in a way that can best be described as addictive. Best served with fresh tagliatelle and/or crusty bread with freshly grated cheese on top.

Add about a liter of water or however much water that you can fit into the pot.

Increase heat and bring to a boil then reduce heat and allow to simmer on low heat until much of the water has evaporated and the chunks pork shoulder have disintegrated into the sauce. This should take anywhere from 2-3 hours. You can do this on the stove or transfer to a slow cooker, if you want. Add more water if needed, season with salt and pepper at the end.